Who Will Guard The Guardians? Recipe | Craft Beer & Brewing

Who Will Guard The Guardians? Recipe

This raspberry and cherry sour has won several awards for pro-brewer-in-planning Geoff Coleman, including Best of Show at the 2015 Colorado State Fair and a Gold Medal at the 2016 Big Beers Festival.

Geoff Coleman 2 years ago

Who Will Guard The Guardians? Recipe Primary Image

This raspberry and cherry sour has won several awards for pro-brewer-in-planning Geoff Coleman, including Best of Show at the 2015 Colorado State Fair and a Gold Medal at the 2016 Big Beers Festival.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 78%
OG: 1.065
FG: 1.012
IBUs: 4.5
ABV: 6.9%

MALT/GRAIN BILL

8.5 lb (3.9 kg) 2-row pale malt
3 lb (1.4 kg) flaked wheat

HOPS & ADDITIONS SCHEDULE

0.5 oz (14 g) Hallertauer Hersbrucker at 60 minutes
6 oz (170 g) maltodextrin at 15 minutes
1 tsp yeast nutrient at 15 minutes
3.1 lb (1.4 kg) cherry puree after 12 months in secondary
3.1 lb (1.4 kg) raspberry puree after 12 months in secondary

YEAST

1 package Wyeast American Ale #1056
1 package Wyeast Belgian Lambic Blend #3278
Bottle dregs from commercial sour bottles (unpasteurized/unfiltered)
Champagne yeast for bottling

DIRECTIONS

Make a yeast starter with the Wyeast American Ale strain at least 1 day prior to pitching.

Do a single infusion mash for 60 minutes at 155°F (68°C). Boil for 60 minutes following the schedule for hops and additions.

Pitch the yeast, lambic blend, and dregs at 65°F (18°C) and ramp up to 68°F (20°C) over 2 to 3 days. Bring the temperature up to the low 70s Fahrenheit (low 20s Celsius) to complete primary fermentation.

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After 4 to 6 weeks in primary, rack to secondary, adding more bottle dregs, and age for 12 months.

After 12 months, rack onto the fruit puree and let age for another 4 months or to taste.

Bottle with rehydrated Champagne yeast or another dry yeast.

BREWER’S NOTES

Leave head space or use blow off tube for additional fermentation from the fruit.

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